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Picture by:
tahoegirl
‹Swipe
Roasted Pumpkin Soup
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4
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6reviews
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53saves
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55min
Ingredients
Serves : 4
- 3 tablespoons olive oil
- 1 butternut pumpkin (about 1kg), peeled and cubed
- 1 carrot, peeled and cubed
- 1 potato, peeled and cubed
- 2 cups (500ml) chicken stock, heated
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled
- 1 tablespoon thyme
- 1/2 tablespoon crushed black peppercorns
- 1 small tub (200ml) sour cream
Directions
Preparation:15min › Cook:40min › Ready in:55min
- Preheat oven to 180 degrees C. Place all vegetables, garlic and onion in a medium sized baking tray. Drizzle with olive oil, sprinkle with thyme and roast till tender, about 30-40 minutes.
- In batches, blend roasted vegetables, chicken stock and pepper. Add additional stock as needed to reach desired consistency. Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream.
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Reviews (6)
7
by juliettedb
Yum- I roasted large wedges of ironbark pumpkin with the skin on, then the skin peels off so easily when cool. I also added bacon and ground coriander seeds. Makes the house smell very welcoming too.Thank you! - 23 Jun 2011
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